Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "Stuffed Asparagus". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Stuffed Asparagus. Cook the eggs and shell them. Cook large asparagus and chop tender meat fine and add in whatever you add to the meat of meatballs, and cloak the asparagus, one after the other, with the meat, and go with care until they cling together. Put a large clay pot on the fire, in which you have put water, salt, a spoon of murri and another of oil, cilantro juice, onion juice, pepper, caraway and coriander seed; fry gently, then throw in the asparagus and handle them carefully. Fry until done, and throw in meatballs of that meat, and when it is all done, cover the contents of the pot with eggs and bread crumbs and some ground meat and decorate with egg yolks, God willing.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related: [edit as appropriate - note that this section should be left out if no related recipes can be found]

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Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggs
salt
oil
onions
pepper
caraway
coriander
suet
bread
yolks

[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

Procedure
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Bibliography

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